Most of my raw seafood are sourced from mom, who works at a wet market in Penang. She’d pack them frozen in layers of newspaper so that they remain as such during the journey back to KL. The interesting part is, I usually never really know what I’m getting.

So the latest shipment includes squid, one of my favorite seafood, but also one that I have little experience in preparing. I scouted around the internet a little bit and came up with this recipe of deep fried butter squid, an inspiration from several sources, and some personal preference in taste.

home made deep fried butter squid, yum yum

This dish takes a little longer and more steps than most my other recipes, but the end result turned out pretty good, definitely worth the effort and it’ll be something that I shall make again.

Ingredients:

3 tablespoon rice flour

3 tablespoon corn flour

1 tablespoon black pepper

1 egg (beaten)

squid (300-500 gram)

1 inch ginger

half a bulb of garlic (you can have more)

2 red/green chili

salt to taste

2 tablespoon butter

vegetable oil for deep frying

ingredients – squid, flour, egg

cooking instruction 1 (deep frying):

mix rice flour, corn flour, and black pepper in a bowl

beat an egg in another

clean squid, you can cut them in rings for bigger squid, remember to remove eyes and beak too

dip squid into egg, then flour mix, then deep fry till just a shade before the desired golden brown color

set a side these fried squid

cooking instruction 2 (final stage):

cut ginger and garlic into slices

split red/green chili down the middle and remove seeds

heat up a tablespoon of vegetable oil, then fry garlic, ginger, and chili till fragrant

add butter, then squid

fry for another 1-2 minutes

viola, it’s done!

just a simple two phase cooking procedure

What I really like about this dish is the infusion of butter into the crunchy layer of the squid as well as the fried garlic/ginger. The chili adds a different dimension as well as giving the dish a little bit of a kick. Fresher squid would yield an even better result in my case, but overall the turned out was better than expected.

Check out my other recipes too if you like these style of cooking. Bon appetite!

Discuss : KY cooks – Deep Fried Butter Squid recipe

ooh, at first glance, i thought this was an ‘oh chien’ kind of oyster omelet. i wonder whether combining both ‘oh chien’ AND deep-fried butter squid on the same plate and eating them together would work. would be super-sinful but could be surprisingly tasty 😀

Hi KY, just a question for you if you don’t mind. Since ramadhan is around the corner, and you are a food blogger, I’m sure you will be invited to some Hotel to sample their food. I’m just wondering, although I’m not an earth warrior – what happens to the left over food? If you as an influential blogger, ask this question for sure there will be an answer. 💡

Oh so that’s the beak! I’ve always wondered what that white cartilage texture thing inside large squid is. I know I have to take it out after the third or fourth time I cooked squid – people started complaining about it. Haha!